Bruschetta Chickpea Pasta

When L first discovered TGIFriday’s, in her non-vegan years, she was obsessed with their Bruschetta Chicken Pasta. Well, you probably get how this goes by now: old obsession…time to VEGANIZE! And that she did. That she did, my friends. This dish is sweet, savory, and tangy in every bite. Load your bowl up with mounds of this bruschetta sauce. Any leftover tomato-y goodness can be eaten with cheezy garlic toast. Nomz!

For the chickpeas:

1- 15.5oz can chickpeas; drained, rinsed, & dried
½ tbsp. olive oil
½ tsp garlic powder
½ tsp onion powder
½ tsp paprika
½ tsp black pepper
¼ tsp sea salt
¼ tsp Italian seasonings

For the bruschetta sauce (makes about 30oz):

8 plum (roma) tomatoes
¾ cup yellow onion, diced
1/3 cup fresh basil, finely chopped
3 garlic cloves, minced
1/3 cup vegan parmesan
1 tsp olive oil
1 tbsp balsamic vinegar
½ tsp black pepper
¼ tsp sea salt

To top it off:

1- 13.25oz box angel hair pasta
1- 14oz can artichoke hearts, drained & chopped
1- 8oz bag baby spinach
Sea salt & black pepper, to taste

(Makes 5-7 servings)

Preheat the oven to 400°. In a medium bowl, coat chickpeas with olive oil, garlic powder,


onion powder, paprika, black pepper, salt, and Italian seasonings. Pour onto a rimmed baking sheet assuring only one layer. Bake for 20 minutes, shaking halfway through.

Quarter each tomato and lightly pulse in a food processor until very small diced pieces remain (you can dice by hand as long as you make sure to save the excess liquid from tomatoes). Pour tomatoes & their juices into a large mixing bowl with


onions, basil, minced garlic, parmesan, olive oil, balsamic vinegar, salt, and pepper. Mix until well combined, smashing some of the tomatoes to release more juices.

Bring water to a boil in a large pot. Cook pasta according to box instructions.

In a pan over medium heat, warm artichoke hearts for 2-3 minutes. Add spinach and sauté for 3-4 minutes, or until desired wiltedness. Add salt & pepper to taste.

Plate your meal! The bruschetta sauce may be enjoyed cold or warm. It’s up to you. For an added touch, drizzle balsamic glaze over top your bowl. Brb, drooling.


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